Modern Greek Salad: Spinach, Chickpea & Feta Parcels

Name: Modern Greek Salad: Spinach, Chickpea & Feta Parcels
Prep time: 25 min
Cook time: 15 min
Total time: 40 min
Cuisine: European, Mediterranean, Greek
Ingredients: 1 x 400g tin of chickpeas; • 100g feta cheese; • 100g baby spinach; • 1 lemon; • ½ tsp sweet smoked paprika; • 3 large sheets of filo pastry (from a 270g pack); • Olive oil; 1 cucumber; • 1 small red onion; • ½ a mixed bunch of fresh coriander and mint; • 20g blanched almonds; • 1 handful of black olives (stone in); • 650g mixed ripe tomatoes; • 1 romaine lettuce; • 2 tbsp extra virgin olive oil; Fat-free natural yoghurt; • Runny honey

10 steps

Prep:25minCook:15min

This modern twist on a Greek salad features spinach, chickpea, and feta parcels, served alongside a fresh and vibrant salad of cucumber, red onion, tomatoes, and black olives. The parcels are baked until golden and crisp, offering a delicious contrast to the refreshing salad. Originally published by: Jamie Oliver's 15 Mins Food

Updated at: Mon, 26 Aug 2024 18:19:57 GMT

Nutrition balance score

Great

Glycemic Index

Low

Glycemic Load

High

Nutrition per serving

Calories586.8 kcal (29%)

Total Fat27.1 g (39%)

Carbs70.4 g (27%)

Sugars10.9 g (12%)

Protein19.9 g (40%)

Sodium1028.5 mg (51%)

Fiber12.8 g (46%)

% Daily Values based on a 2,000 calorie diet

Ingredients

4 servings

Instructions

Step 1

• Drain and add the chickpeas to the processor along with the feta, spinach, lemon zest, and paprika, then blitz until combined.

Step 2

• Fold a large sheet of filo pastry in half, dollop ¼ of the mixture into the center, push your fingers into the middle to make a space for the filling to expand as it cooks, then bring the sides up and very loosely pinch into a parcel.

Step 3

• Repeat to make 4 parcels.

Step 4

• Add to the ovenproof pan with 1 tablespoon of olive oil and fry for a couple of minutes to crisp up the bottom, then bake in the oven until beautifully golden and crisp.

Step 5

• Swap to the thick slicer in the processor. Scratch a fork down the length of the cucumber all the way round, then run it through the processor.

Step 6

• Swap to the fine slicer and run through the peeled onion. Tip the veg into a bowl, season with salt, squeeze over the juice of the zested lemon, and scrunch to mix.

Step 7

• Finely chop and scatter over most of the top leafy half of the coriander and mint.

Step 8

• Put the almonds and olives into the empty pan with 1 tablespoon of olive oil.

Step 9

• Thickly slice the tomatoes and arrange them nicely on a large platter. Slice the lettuce 1cm thick and add to the platter, then sprinkle over the cucumber and onion, drizzle with the extra virgin olive oil, and spoon over the contents from the pan.

Step 10

• Serve the parcels with a good dollop of yoghurt, a good drizzle of honey, and the salad.